Hashed Chicken, Baked

Cut a pound of the white meat of a chicken into three-sixteenths inch squares. Fry one shallot in butter without allowing it to brown, add some reduced bechamel sauce (No. 412) and the chicken, seasoning with salt, prepared red pepper (No. 168) and nutmeg. Place on the edges of the basin of a dish a border of potato, pushing it through a pocket furnished with a star-shaped socket; fill the inside of this border with the hash, bestrew with bread-crumbs, pour butter over and bake in a hot oven.